DE69822130T2 - Process for the preparation of pre-cooked, acidified and oiled rice - Google Patents

Abstract

Full moisture shelf stable rice product having a pH of 3.5 to 4.5, and comprising a cooked or precooked whole grain rice having a dry matter content of from 30 to 55% by weight, an acid and an oil.

Description

The present invention relates to a rice product made from a cooked or pre-cooked whole grain rice with a long shelf life at room temperature.

The JP 52122645 (DAINIOPPON PRINTING) discloses the preparation of sterilized cooked rice by filling a container with rice and 40 to 55% water in heat-resistant bags or cans, sealing them tightly, and cooking and sterilizing them simultaneously by heating with turning.

FR 2502907 (BUITONI) discloses the production of precooked solid foods, in particular Pasta products and rice by putting the food in acidified water is pre-cooked in acidified Water cooled will, excess water is poured, oiled will, in flexible containers is introduced, and the sealed containers are heat sterilized.

The JP 3087153 (ASAHI CHEM IND) discloses the preparation of processed rice in a package with a good shelf life by heating rice, regulating its acidity within a pH of 3.5 to 6 and moisture content within 20 to 30%, and the grains are prevented from clumping by being gently shaken.

US-A-5 562 928 discloses one Process for the production of cooked rice, which includes the stages of Cooking, acidifying and oils covered by the rice.

The present invention exists therein, a method of making one at room temperature Whole grain rice that is stable in storage and has a full moisture content Outstanding organoleptic quality, which does not is actually thought to be cooked on the side of the consumer, on the contrary is intended after unpacking and simply warming up or very short rays to be consumed.

That according to the present invention produced rice product with a storage stability at room temperature full moisture content has a pH of 3.5 to 4.5, preferably from 3.8 to 4.3, and includes a cooked or pre-cooked whole grain rice with a dry matter content from 30 to 55% by weight, an acid and an oil.

The process of making a rice product with a full moisture content that is stable at room temperature according to the present Invention includes the stages of soaking whole grain rice in water, portioning, Blanching, water cooling, Immerse in an acidified Water, oils, Packaging and pasteurization in the packaging.

In the rice product made according to the invention Whole grain rice can be any commercially available rice or rice his. He can in particular, for example, a short grain rice, such as. B. Italian Camolino rice, a white long-grain quick cooked rice, a long grain Thai fragrant rice or a Basmati rice.

The acid can be any food grade acid, especially z. As lactic acid, phosphoric acid, citric acid or Be glucon delta lactone.

The oil can be an edible oil z. B. in an amount of 0.5 wt .-% of the cooked or pre-cooked Grain. The oil. In particular, for example, peanut oil, rapeseed oil, sunflower oil, palm oil, corn oil, the liquid fraction of palm oil or mixtures thereof. Approximately 0.5 to 2% emulsifier, in Weight percent of the oil, For example, can preferably be added to the oil, especially a monoglyceride or mixtures of monoglycerides.

In order to implement the present method, can be made with a raw material in the form of a commercial available Whole grain rice begins, typically with a dry matter content from Z. B. 86 to 91%.

This rice can e.g. B. in a lot from about one part rice to one to four parts water at 30 up to 60 ° C for 30 be soaked for at least 5 hours. The purpose of the soak level is it, loss of strength to minimize and break up the structure of the grain in order to transfer heat just like water intake during the blanching stage.

While at the soaking stage, the water absorption can be, for example, that the Rice then has a dry matter content of approximately 65 to 72%.

The portioning level, namely that Divide and dose the rice in portions, which are then individually packaged can be at any level after the soak level and before the packaging level become.

The soaked rice can be blanched be steamed, for example, or steamed and with hot Water sprayed will, especially with hot acidified water sprayed loss of starch, which is the purpose of spraying water during steaming while to minimize blanching.

The blanching level can range from 95 to 100 ° C for 1 to 10 minutes be steamed, for example with steam at 98 to 100 ° C and with water at 95 to 98 ° C sprayed, especially with water with a pH of 3.5 to 5.0. Spraying with acidified Water during blanching allows the rice to have a whiter color to reach.

While the blanching stage, the water intake can be such that the rice for example then a dry matter content of between 35 and 52% having.

After the blanching stage, the rice can be pre partially be sprayed with a hot water spray. In other words, the rice can be passed under a shower of hot water, in particular, for example, with water at a temperature of approximately 60 to 70 ° C, in order to loosen the individual grains, which can easily stick together after they have been steamed.

Water cooling can be done in a water bath executed at ambient temperature become, namely for example at a temperature between 18 and 35 ° C for about 30 s up to 2 min.

After water cooling, excess water for e.g. B. about 30 s be drained up to 2 min.

While the water cooling level can complete the blanching stage stopped, and water intake can be such that the rice then has a dry matter content of between 30 and 55.

After water cooling and the possible pour off of excess water the rice becomes acidified Water immersed to acidify to a final pH of 3.5 to 4.5 become. For this, the rice can be immersed in a water that is from 0.5 to 2% acid contains especially lactic acid, Phosphoric acid, citric acid or glucon delta lactone, at ambient temperature, in particular for example at a temperature of 18 to 35 ° C for a period of 50 to 250 s.

After this acidification step, excess acidified water can for z. B. approximately Be poured off for 30 s to 2 min.

While the acidification level there is very little further water absorption. Acidification of the rice seems mostly to be a result of an osmotic balance.

The oil step can be carried out such that the surface of the rice with oil in an amount of e.g. B. 0.5 to 5 wt .-% of the rice coated becomes. So that the oil in very fine particles the rice surface is well distributed, the oil can e.g. B. approximately 0.5 to 2% emulsifier in weight percent of the oil are added.

The oil level can be either before or during the Packing stage carried out become. The rice is preferably packed in a flexible bag packed in a controlled dead space volume. The rice can be measured in a vertical bag after its bottom welded was, and oil can for example be injected into the bag before Welded upper part becomes.

Finally, the packaged rice product is in pasteurized the packaging.

This pasteurization stage in the Packing can be carried out in a vapor medium in which e.g. B. the temperature in the middle of the bag is a temperature of 80 up to 100 ° C lets reach and them for 1 to Lasts 80 minutes.

The bags can then e.g. B. either 5 chilled in cold water for up to 15 min be that a disinfectant contains or for 30 to 60 min through cooling air at 5 to 15 ° C.

The present method can by means of normal equipment be implemented, such as a soaking unit, a Steam / Wassersprühblanchierer, a water bath, a spray and pasteurizer from the pasta or pasta industry.

The present procedure creates given the fact that it is not actually meant to to be cooked again by the consumer, but after unpacking just warmed up or being cooked very briefly, surprisingly a rice product with outstanding organoleptic properties, in particular an outstanding texture.

Warming up or boiling the present rice product after unpacking can for example in a pan, in a microwave oven, or by being carried out that hot or boiling water over it is poured.

The method according to the present invention is explained in the following examples, in which the percentages and parts are by weight unless otherwise specified.

example 1

A pre-cooked rice product with A long shelf life at room temperature has been made commercially available Long grain Thai fragrant rice made with a dry matter content of 89.5%.

The rice was in a lot of one part of rice soaked in three parts of soft water at 50 ° C for 1 h. Water intake during of soaking was such that the Rice then had a dry matter content of approximately 67.9%.

The rice was portioned or in 84 g portions measured.

The rice was then left at about 98 ° C for 6 minutes blanched along a tunnel blancher by steam injection Steam at 99 ° C discharged and water spray acidified Water with a pH of 4.0 to 4.5 and a temperature of 96 to Sprayed at 97 ° C.

While the blanching stage, the water intake was such that the rice then had a dry matter content of 51.9%.

After the blanching stage, the Rice in a water bath at 20 ° C for 45 s water cooled.

While the water cooling level the water intake was such that the rice then had a dry matter content of 43.3%.

After water cooling, excess water was poured off for 60 s.

The rice was then left for 105 s immersed in a water containing 0.8% lactic acid and a temperature from 30 ° C would have.

During the acidification stage, the water was absorption in such a way that the rice then had a dry matter content of 42.0%.

After the acidification step, excess acidified water became for about Poured 60 s.

After the acidification stage, the rice had one pH of 3.9.

The rice portions, which then weighed about 140 g, were dosed into vertical bags after their bottoms were sealed, and 1.5 g more liquid Extract of palm oil was injected into each bag before their tops were sealed.

The rice was in steam at 97 ° C in the Pack pasteurized, with the temperature in the middle of the bag a temperature of 85 ° C reached after 20 min, and this temperature was maintained for 10 min.

The bags were then held for 10 min chilled in water, which is a temperature of 10 ° C had and contained a disinfectant. The bags were then added to Stored at 25 ° C.

The rice product could go through for consumption Unpack and warm up be prepared.

The rice didn't stick together. He had excellent organoleptic properties, in particular a texture that is similar to the texture of freshly cooked Thai fragrant rice.

Example 2

A pre-cooked rice product with A long shelf life at room temperature has been made commercially available Italian Camolino short grain rice with a dry matter content manufactured by 86.7%.

The rice was in a lot of one part of rice soaked in three parts of soft water at 50 ° C for 1 h. Water intake during of soaking was such that the Rice then had a dry matter content of approximately 66.4%.

The rice was portioned and in Measured 89 g servings.

The rice was then left at about 98 ° C for 6 minutes blanched along a tunnel blancher by steam injection Steam at 99 ° C discharged and water spray acidified Water with a pH of 4.0 to 4.5 at a temperature of 96 to Sprayed at 97 ° C.

While the blanching stage, the water intake was such that the rice then had a dry matter content of 43.4%.

After the blanching stage, the Rice in a water bath at 20 ° C for 45 s water cooled.

While the water cooling level the water intake was such that the rice then had a dry matter content of 41.4%.

After water cooling, excess water was poured off for 60 s.

The rice was then left for 105 s immersed in a water containing 0.8% lactic acid and a temperature from 30 ° C would have.

While the acidification level the water intake was such that the rice then had a dry matter content of 41.2%.

After the acidification step, excess acidified water became for 60 s poured.

After the acidification stage, the rice had one pH of 4.0.

The rice portion, which is then about 150 g weighed were dosed into vertical bags after their bottoms were sealed, and 1.5 g liquid fraction of palm oil was injected into each bag before their tops were sealed.

The rice was in the pack Steam at 97 ° C pasteurized, the temperature in the middle of the bag a Temperature of 85 ° C reached after 20 min, and this temperature was maintained for 10 min.

The bags were then held for 10 min chilled in water, which is a temperature of 10 ° C and contained a disinfectant. The bags were then added to Stored at 25 ° C.

The rice product could go through for consumption Unpack and warm up be prepared.

The rice didn't stick together. He had excellent organoleptic properties, in particular a texture similar to the texture of freshly cooked camolino rice.

Claims (4)

Process for making at room temperature storage stable rice product with a full moisture content, that the stages of soaking whole grain rice in water, portioning, Blanching, water cooling, Immerse in an acidified Water, oils, Packaging and pasteurization in the package includes. The method of claim 1, wherein the rice is in a Add about one part of rice to one to four parts of water 30 to 60 ° C for 30 is soaked for at least 5 hours. The method of claim 1, wherein the blanching step at 95 to 100 ° C for 1 to 10 minutes being treated with steam from 98 to 100 ° C steam and with water from 95 to 98 ° C sprayed, especially with water with a pH of 3.5 to 5.0. The method of claim 1, wherein the rice is in a acidified Water containing 0.5 to 2.0% acid contains especially lactic acid, Phosphoric acid, citric acid or Glucono-delta-lactone, at ambient temperature, especially at a temperature of 18 up to 35 ° C, for one Period of 50 to 250 s is immersed.